This is Trattoria alla Madonna, just off the Rialto in Venice. I
associate it always with my favorite lunch in Venice at this restaurant
(and probably at this table): spaghetti al vongole and fegato alla
Veneziana. Here is that great fegato recipe:

Ingredients:

four tablespoons olive oil

four tablespoons butter

one-half cup veal or beef broth

one pound of onions thinly sliced

one pound of calves liver, cut thin
and thinly sliced

two tablespoons white wine

salt and pepper

In a saute pan heat the olive oil, butter and broth.
Add the onions and cook over a low heat, stirring occasionally until
very translucent, but not colored. This could take half an hour. They
key is to cook the onions very slowly. Remove the onions.

Add a touch more olive oil if needed. Turn heat up.
Add the liver and just in a few seconds turn over. Again just a few
seconds. Add the onions back, add the wine, salt and pepper. Stir around
and then serve. Ideally over soft polenta.

A simple variation: at the last step add a tablespoon
of lemon juice and a tablespoon of chopped parsley.